The Components Contributing to the Structure of Beer Aroma: Reconstitution of Beer Aroma Using 76 Odorants-Reference-Cited by-同舟云学术

The Components Contributing to the Structure of Beer Aroma: Reconstitution of Beer Aroma Using 76 Odorants

Published:2018-09-20 Issue:10 Volume:56 Page:659-664
ISSN:0453-073X
Container-title:KAGAKU TO SEIBUTSU
language:en
Short-container-title:KAGAKU TO SEIBUTSU

Author:

KISHIMOTO Toru

Publisher

Japan Society for Bioscience, Biotechnology, and Agrochemistry

Subject

Pharmacology (medical)

Link

https://www.jstage.jst.go.jp/article/kagakutoseibutsu/56/10/56_560904/_pdf

Reference16 articles.

1. 1) L. Nykänen & H. Suomalainen: “Aroma of Beer, Wine and Distilled Alcoholic Beverages,” Springer Science & Business Media, 1983.

2. 2) B. Nijssen & K. I. Visher: “VCF online, Volatile Compounds in Food 16.4”, Triskelion B.V. a TNO initiative, Zeist, The Netherlands, http://www.vcf-online.nl/VcfHome.cfm (2016).

3. 3) P. Schieberle: “ New Developments in Methods for Analysis of Volatile Flavor Compounds and Their Precursors, in Characterization of Food: Emerging Methods,” ed. by A. G. Gaonkar, Elsevier Science B.V., 1995, p. 403.

4. 4) W. Grosch: Chem. Senses, 26, 533 (2001).

5. 6) A. R. Mayol & T. E. Acree: ACS Symp. Ser., 782, 1 (2001).

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